Bocados de pollo mochiko, dulces y salados y crujientes

Ingredientes

• 900 g boneless, skinless chicken thighs, cut into 4cm cubes
• 60 ml soy sauce (shoyu)
• 50 g granulated sugar
• 4 cloves garlic, microplaned into a paste
• 15 g fresh ginger, finely grated
• 3 stalks green onions, minced
• 60 g mochiko (sweet rice flour)
• 30 g cornstarch
• 2 large eggs, beaten
• 3 g kosher salt
• Neutral oil for frying

Preparación

1. 1

   In a large bowl, whisk together the 60ml soy sauce, 50g sugar, garlic paste, grated ginger, and minced green onions.

2. 2

   Add the 2 beaten eggs and 3g salt to the soy mixture, whisking until the sugar has mostly dissolved.

3. 3

   Fold in the 60g mochiko and 30g cornstarch.

4. 4

   Add the chicken cubes to the bowl and toss thoroughly. Let it sit for at least 15 minutes at room temperature to allow the salt to penetrate.

5. 5

   Pour about 2.5cm of neutral oil into your heavy skillet and heat over medium high until it reaches 175°C.

6. 6

   Carefully place the chicken into the oil, leaving space between pieces. Cook for 3-4 minutes per side until the crust is deep mahogany and shatter crisp.

7. 7

   The chicken is done when the internal temp hits 75°C and the exterior sounds hollow when tapped with tongs.

8. 8

   Move the bites to a wire rack for 2 minutes.